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FareShare Gazette Recipes -- October 2006 - C's
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* Exported from MasterCook * Cabbage Samosa - Indian Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 samosa wraps or vegetarian spring roll wrappers 1 pound finely shredded cabbage -- (16 ounces) 1 chopped onion 1 teaspoon garlic paste 1 teaspoon whole cumin 1 teaspoon fenugreek seeds 1 teaspoon red chili powder 1/2 teaspoon mustard seeds -- (rai) Salt to taste 1 bunch chopped cilantro 2 tablespoons oil -- for frying Heat the oil in a pan, toss in the mustard seeds and fenugreek seeds. Add onion and fry when they pop. Add cumin seeds and garlic paste and fry some more. Now add the cabbage, salt and red chili powder. Stir well and add some water, cook on low flame for 10 minutes. Add chopped cilantro when the cabbage is sufficiently cooked and let it cool on a rack. Take samosa wraps (parat) and fill with cabbage filling. Deep fry and serve with ketchup or chutney. Source : Islamic Concerns Recipes. Formatted by Chupa Babi in MC: 10.02.06 Contributed to the FareShare Gazette by Chupa; 15 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 28g Fat (84.1% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Chocolate Chunk Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/2 cup sugar 1/4 cup brown sugar 1 egg 1 teaspoon vanilla 1 cup flour 1/2 teaspoon soda 1/2 teaspoon salt 8 ounces Baker's German's Sweet chocolate 3/4 cup chopped nuts 1 1/2 cups flaked coconut Cut up chocolate into chunks or just use 8 ounces purchased chocolate chunks. Beat butter, sugars, egg and vanilla until light and fluffy. Mix flour with baking soda and salt; blend into butter mixture. Stir in chocolate chunks, nuts and coconut. Chill 1 hour. Preheat oven to 350 degrees F. Drop dough 2 inches apart form heaping tablespoons onto ungreased baking sheets (dough will spread during baking). Bake for 12-13 minutes. Watch carefully to avoid overbaking on bottoms. Let cool 2 minutes; remove from sheets and let cool completely on wire rack. This recipe was in the Detroit News last fall and I tried it this summer. I have baked it several times and it is a big hit. I made a sample batch for my husband's office to taste test before I entered it in a fair. They declared it a winner. Well, I entered it in the Ionia Free fair and it won grand champion cookie! This recipe doesn't make many - the recipe said 2 dozen but I usually get about 28. Contributed to the FareShare Gazette by Connie; 11 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 7g Fat (54.8% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Crab Cakes, Roasted Red Pepper Coulis & Baby Greens w/Lemon Vinaigrette Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Crab Cakes* 3/4 cup plain bread crumbs -- (I use Panko) 1 pound fresh crab meat -- drained and well picked over 1/4 cup mayonnaise 3 tablespoons chopped chives 3 tablespoons finely minced red pepper 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/4 teaspoon hot pepper sauce 1 large egg -- beaten to blend Melted butter *Roasted Red Pepper Coulis* 1 cup whipping cream 4 red bell peppers -- cored and roasted [I keep ready in my freezer] 1 teaspoon ground cumin 1 teaspoon cayenne pepper -- or to taste *Lemon Vinaigrette* 1/2 cup olive oil 3 tablespoons fresh lemon juice 1 tablespoon minced shallots 3 tablespoons minced red bell pepper 1 1/2 teaspoons Dijon mustard 1/2 teaspoon grated lemon rind 1/2 teaspoon sugar 12 cups assorted baby greens Line a baking sheet with parchment paper. Place 1/2 cup (or more) bread crumbs in shallow dish. Mix mayonnaise, 3 tablespoons chives, minced red pepper, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Carefully add the crabmeat and mix gently until well mixed, being careful not to break up the crabmeat clumps. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to baking sheet. Lightly cover with melted butter (very slight amount). Cover and refrigerate for at least 1 hour and up to 6 hours. Heat an oven to 350F.; place crab cakes in oven and bake for 15 minutes or until they start to turn golden. Remove from oven. Lemon Vinaigrette Whisk all ingredients for Vinaigrette in bowl to blend. Season with salt and pepper. Placed mixed greens in a large bowl. Toss with enough lemon vinaigrette to coat. Divide greens among ten plates. On the other side of the plate, place two or three tablespoons of the red pepper coulis, place 2 crab cakes on the coulis next to the greens on each plate. (For my presentation, I sprinkled the top of the crab cake with Indian Vermicelli and topped with one U-16 shrimp. Roasted Red Pepper Coulis Combine cream and pepper in blender and puree until smooth. Add seasonings and blend. Transfer to small saucepan and cook over medium heat about 8 minutes until thickened. For the right consistency dip spoon into sauce. With your finger, draw a line through sauce on the spoon. If line remains and sauce does not spread over spoon, it is ready. Contributed to the FareShare Gazette by Jennie; 2 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 25g Fat (88.7% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Carrot Soup Recipe By : Food and Wine 6/99 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 6 large carrots -- peeled 2 slices fresh ginger 1 medium onion -- finely chopped 4 cups chicken stock 2 cups water 1 can unsweetened coconut milk 1 tablespoon curry powder -- (I make my own) Salt and freshly ground pepper Cut four carrots into thick slices, cut two into matchsticks. Heat the oil in a large saucepan. Add the thickly sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Add the chicken stock, water and simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger. Put the matchstick pieces of carrot in the cooking liquid and bring to boil again. Strain the broth from the matchsticks and set them aside. Return the carrots and onions to the broth; puree with a hand blender until very smooth. Season with salt and pepper. The next step is optional - you can return the matchsticks to the pureed carrot soup and heat or you can place the matchsticks in the bottom of a soup plate, garnish with parsley or cilantro; serve soup in individual pitchers to be poured over the matchsticks. Contributed to the FareShare Gazette by Jennie; 1 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 3g Fat (32.1% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1461mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat. * Exported from MasterCook * Curried Lentil Stew Recipe By : AICR Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup chopped onion 2 carrots -- peeled and chopped 2 garlic cloves -- minced 1 tablespoon curry powder 2 bay leaves 4 cups fat-free reduced sodium vegetable broth or chicken broth 28 ounces whole tomatoes -- (1 can) 1 cup lentils -- rinsed and picked over to remove dirt 2 cups diced red potatoes -- cut into 1-inch cubes 2 tablespoons chopped fresh cilantro Salt and freshly ground black pepper -- to taste In large saucepan, heat oil over medium heat. Add onion, carrots and garlic; saute 2 minutes. Add curry and bay leaves and stir to coat. Add broth, tomatoes and lentils and bring mixture to boil, breaking up tomatoes as they cook. Reduce heat, cover and simmer 30 minutes, until lentils are tender. Add potatoes and simmer, uncovered, 20 minutes, until fork-tender. Remove from heat, discard bay leaves and stir in cilantro. Season to taste with salt and pepper. Makes 8 servings, each 1 cup. Source : American Institute Cancer Research Online Newsletter, Oct 3, 2006. Formatted by Chupa Babi in MC: 10.03.06 For a Columbus Day dinner, make a meal that shows how the Old World and the New World got together. Here's a recipe for that blends Old World flavors the sailors knew, such as lentils and onions, with New World ingredients such as tomatoes and potatoes for a delicious dish. Contributed to the FareShare Gazette by Chupa; 18 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 2g Fat (11.9% calories from fat); 8g Protein; 22g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Curry Powder Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coriander seeds 2 teaspoons brown mustard seeds 2 teaspoons fenugreek seeds 2 teaspoons cumin seeds 1 teaspoon black peppercorns 6 whole cloves 8 dried chiles 2 tablespoons besan flour 2 tablespoons turmeric In a dry frying pan over medium high heat, dry fry the spices (except the besan flour and turmeric) about five minutes until fragrant. Transfer to a small bowl and stir in the flour and turmeric. When cool, grind until finely powdered. Contributed to the FareShare Gazette by Jennie; 1 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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